Lamb Chops with Pomegranate-Port Reduction

    (16)
    1 hour 10 minutes

    Marinated lamb chops are cooked on the barbie or under the grill, then topped with a wonderful tangy pomengranate-port reduction. Very impressive!


    1 person made this

    Ingredients
    Serves: 4 

    • 1 lemon, zested and juiced
    • 2 tablespoons chopped fresh oregano
    • 2 cloves garlic, minced
    • salt and black pepper to taste
    • 8 lamb chops
    • 1/2 cup (125ml) fresh unsweetened pomegranate juice
    • 1 cup (250ml) port wine
    • 2 tablespoons pomegranate seeds

    Directions
    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Whisk together the lemon zest and juice, oregano, garlic, salt and black pepper in a bowl; pour into a resealable food bag. Add the lamb chops, coat with the marinade, squeeze out excess air and seal the bag. Set aside to marinate.
    2. Preheat an outdoor barbecue (or oven grill) for medium-high heat.
    3. Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.
    4. Remove the lamb from the marinade and shake off excess. Discard the remaining marinade. Cook the chops until they start to firm and are reddish-pink and juicy in the centre, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.

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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (14)

    by
    49

    I made this recipe for company tonight for the first time; changing it up a bit to a roast boneless leg of lamb. It came out wonderfully, to raves (even from my very picky hubby). Both the marinade and the sauce were very easy to make. I poked some holes in the meat, and then marinated it in the fridge for about 6 hours; and then roasted it in a 350 deg. oven for about 2 hours for medium rare meat. There was NOTHING left on the platter. The only thing that I would change would be to add just a little bit of thickening agen to the sauce next time; as it is a bit thin, even after simmering for almost an hour. I will also try this with a pork roast in the future; and perhaps on chicken. It would be great on either one I think.  -  24 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    25

    Absolutely amazing! My guests wanted to lick the plate. The sweetness of the pomegranate-port reduction was a nice balance against the lemon marinated lamb chops. Served with garlic mashed red potatoes, steamed broccoli and Pentage Winery Syrah wine. Very quick and easy to prepare. Colour was very appealing. Delicious. Will make this one again and again.  -  04 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    15

    I made this meal for my mom on mothers day. She loved it and so did the rest of my family. I used Dow's Fine Ruby Port. It's a sweet wine, which went really well with the lamb. Will make again.  -  09 May 2011  (Review from Allrecipes USA and Canada)

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